La Magdalena is used on the following products:

La Magdalena 68%

La Magdalena 68% Couverture Block

La Magdalena 70%

La Magdalena 90%

La Magdalena 90% with Candied Nibs

Flavor Profile

Beginning with notes of wet fruits like fresh berries, with a consistent cocoa note, and low bitterness towards the end, long creamy finish.

Innovation and processing

Centralized fermentation & drying at CE.T.I.CO, which stands for Center for the Integral Transformation of Cacao      

This is a unique facility conceived by Rizek Cacao to produce the best, distinctive cacao, from wet beans.

  • The first fully integrated post-harvest cacao processing center.
  • Exclusive methods and equipment for fermentation and drying.
  • Microbiological controls.
  • Highly qualified professionals.
  • Sensory panel.
  • Physical and chemical parameters quality control for all batches.

More products:

Duarte Beans

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Monte Plata Beans

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El Valle Beans

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El Ramonal Beans - DO

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